Time 1h10m Yield Makes 22 cupcakes Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners. In a large bowl, combine flour, cocoa, sugar, baking soda, baking powder and salt. Add eggs, melted butter, buttermilk, vanilla and 1/2 cup hot water; whisk until smooth. Spoon 1 tablespoon batter into each muffin tin and press a cookie firmly into each cup until batter comes up sides of cookies. Divide remaining batter evenly among cups. Bake, rotating pans halfway through, until cupcakes are puffed and set, 15 to 17 minutes. Let cool completely in pan on wire rack. Put the buttercream in a large piping bag fitted with a 1/2-inch plain round tip (such as Ateco #808). Pipe onto cupcakes and sprinkle with crushed crumbs.
Yield 18 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners. In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full. Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes. To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake. Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.
Yield 12 cookies Number Of Ingredients 5 Steps:
In a mixing bowl blend, cream cheese, butter, and sugar until fully combined. Add flour to cream cheese mixture and continue to blend together until fully combined. Add crushed cookies to the mixture and gently fold together. Ensure the cheesecake batter is fully mixed. Cover with plastic wrap and chill in refrigerator for 30 minutes, or until batter is firm to touch. Preheat oven to 350°F(180°C). Roll batter into small balls and place on a parchment lined baking sheet. Using your fingers or a warm spoon press down on the dough balls to help form a cookie shape. Bake for 12-15 minutes or until cookies turn golden brown on the bottom. Place cookies on a cooling rack and rest for at least 5 minutes. Enjoy!
Time 52m Yield 30 cupcakes, 30 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 275 degrees. Line muffin tins with paper liners, placing 1 whole oreo at the bottom of each liner. With an electric mixer on medium-high, beat cream cheese until smooth, scraping the sides of the bowl occasionally. Gradually add sugar and beat until combined. Beat in vanilla. Add in eggs one at a time, beating to combine. Beat in sour cream and salt. Stir in chopped oreos by hand. Fill cups almost to the top. Bake, rotating the pans halfway through, until the filling is set, about 22 minutes. Transfer tins to a wire rack to cool completely. Refrigerate in tins for at least 4 hours (or overnight). Remove from tins just before serving.
More about “cookies n cream cheesecake cupcakes recipes”
Time 6h25m Yield 16 servings Number Of Ingredients 6 Steps:
Heat oven to 325°F. Crush 12 cookies finely; place in medium bowl. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, cut remaining cookies into quarters. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in quartered cookies. Pour over crust. Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
